Eggplant, Zucchini Pasta with Balsamic, Goat Cheese Dressing

Pasta
1 eggplant, cubed
3 zucchini, cubed
5 tbsp. balsamic vinegar
10 mint leaves, minced
4oz of goat cheese
1 box of spiral pasta
S&P & Red Pepper Flakes

Preheat the oven to 450. In a large bowl toss the zucchini and eggplant with a little olive oil and salt and pepper. Place veggies on two separate baking pans (pans should be sprayed with non stick olive oil) and bake for 15-20 minutes. While the veggies are cooking mix place the mint, balsamic and goat cheese in a mixing bowl and whisk until all cheese clumps are gone and set aside. Cook the pasta drain and place in a large bowl then add veggies and balsamic sauce and toss to coat.


*Bake the mushrooms with the veggies for pasta to save time. 

Stuffed Shrooms
2 oz goat cheese
1/2 cup shredded romano cheese
3 green onion, sliced
2 tbs sour cream
8oz of mushrooms, cleaned and stems removed

Mix all of the ingredients (except the shrooms) in a large bowl. Fill the mushrooms and bake at 450 for 15-20 minutes.